The Williams Onyx CPC4-SS combines a refrigerated ingredient rail with four-door undercounter storage for pizza, sandwich, salad and other made-to-order preparation. It keeps frequently used ingredients directly at the workstation, helping professional kitchens organise mise en place and reduce unnecessary movement during busy service.

The product has a headline storage capacity of 835 litres, with a separately identified 550-litre total usable capacity. Keeping those two measures distinct gives buyers a clearer basis for comparison: the first describes the product's nominal capacity, while the usable figure reflects practical refrigerated storage space.

The top preparation area accommodates ten 1/3 GN ingredient pans. Below it are four doors and eight shelves, with anti-tilt tray slides and removable racking. Self-closing doors, barrel locks and a 115° loading position support frequent access while helping protect stored stock.

The refrigerated section operates from +1°C to +4°C. A CoolSmart controller manages operation, while the airflow design creates a protective 1°C air curtain around the preparation area. Ingredient pans and cabinet stock should be loaded without blocking circulation.

The cabinet uses a high-performance commercial refrigeration system, 75mm high-density polyurethane insulation and magnetic balloon door gaskets for a tight seal. It is engineered for efficient operation in ambient temperatures up to 43°C, supporting use in hot, busy preparation areas.

The refrigeration system uses R290 refrigerant. Ventilation paths and the condenser area must remain clear, and refrigeration servicing should be carried out by an appropriately qualified engineer. The removable refrigeration cassette is intended to make planned service and maintenance more accessible.

The unit measures 1100(H) x 1885(W) x 860(D)mm and weighs 306kg net. Non-marking swivel-and-brake castors assist positioning, but the width, depth and substantial weight should be checked against the delivery route, floor loading and final counter layout.

The CPC4-SS requires a 230V supply, has a rated input of 1.7kW and is supplied for plug connection. Confirm that the proposed socket and circuit are suitable and that the cable position will not obstruct cleaning or staff movement.

Clean the stainless steel and aluminium surfaces, ingredient-pan area, removable racking, door seals and removable crumb tray with suitable non-abrasive products. The lift-off night cover should also be cleaned routinely, while the condenser and airflow openings must be kept free from dust, grease and packaging.

Use Smart Hospitality Supplies product code FD368 and Williams model CPC4-SS when ordering or requesting support. The refrigerated prep counter includes a two-year warranty.